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Ingredients
Serves: 10

3/4 cup cubed rye bread

600ml condensed cream of mushroom soup

1 1/2 cups (375ml) milk

1/4 cup finely chopped onion

340g deli sliced corned beef, chopped

3 tablespoons prepared mustard

900g sauerkraut, drained and rinsed

225g uncooked egg noodles

2 cups (200g) grated Swiss cheese

2 tablespoons butter, melted

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DirectionsPreparation:20min › Cook:1hour10min › Ready in:1hour30min

Preheat oven to 120 degrees C. Arrange bread cubes in a single layer on a baking tray. Toast until dry. Crush, and reserve. Increase oven temperature to 180 degrees C.

In a medium bowl, mix together the soup, milk, onion, corned beef and mustard. Set aside.

Spread sauerkraut evenly in the bottom of a lightly greased 20x30cm baking dish. Spread uncooked noodles over sauerkraut. Spoon soup mixture over noodles and sprinkle with cheese. In a small bowl, mix melted butter with rye bread crumbs, and sprinkle mixture over cheese.

Reviews and RatingsGlobal Ratings:

(92)

Reviews in English (68)

Made half the recipe in 8x12 glass dish (plenty). Boiled the noodles first (drained well). Used leftover corned beef (diced). Used more milk so saucier and added a little horseradish to sauce (less mustard). Tossed cubed rye bread with melted butter and put on top. Baked at 350 for 25 mins and voila! Perfect! We loved it.
-
19 Mar 2005
(Review from Allrecipes USA and Canada)

R

by RAVRAM

20

Great recipe! I'm not the big fan of Reuben sandwiches--my boyfriend is. But, even I really liked this! I toasted some rye bread for croutons while the oven was preheating--I didn't even crush them into crumbs. Also, I didn't rinse the sauerkraut--I wanted a stronger taste. THIS IS GREAT!
-
24 Oct 2001
(Review from Allrecipes USA and Canada)